Black Bean Brownies – the ultra fudgy and decadent chocolate treat.
Edit: Thank you to everyone who has been asking…
After more than a year in the works, my NEW cookbook is finally available!
Based on your feedback, every single recipe in the book comes with complete nutrition facts including calories, total fat, carbohydrates, protein, and Weight Watchers points.
Above – Watch how to make black bean brownies.
I know what you’re thinking.
“Why would I want to eat a healthy brownie when I could be eating a deep, dark, rich, fudgy, and chocolatey brownie instead?”
But what if the deep, dark, rich, chocolate brownie is the healthy brownie?
No, not in a dream world. These black bean brownies are healthy brownies that DO NOT taste healthy, and I can say that with assurance, as they’ve been tested on three different groups of people used to “normal” desserts.
For the ultimate test, my roommate brought two pans of the vegan black bean brownies into work and set them down on the table without revealing the secret or saying they were healthy.
She came home with no brownies left… but with five requests for the healthy black bean brownie recipe!
You May Also Like: Vegan Chocolate Chip Cookies
Easy Black Bean Brownies
I know some of you have been disappointed by mediocre bean-based brownies you’ve tried in the past, which is why it’s taken me so long to come up with my own recipe:
I’ve tried some awful black bean brownie recipes in the past, too.
For example?
Don’t think you’ll get brownies by adding cocoa powder to my Chickpea Cookie Dough Dip and baking it.
Trust me. You’ll get cardboard.
I wanted a recipe that would not let people down; a recipe that could stand up to a regular sugar-and-flour brownie in a competition.
And these really do!
Also, huge thanks to everyone who’s been sharing these on Instagram!
If you try the brownies, be sure to rate the recipe here, or tag @ChocolateCoveredKatie on Instagram so I can see and like your pictures!
Black Bean Brownies
Ingredients
- 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)
- 2 tbsp cocoa powder (10g)
- 1/2 cup quick oats (40g) (See nutrition link below for substitutions)
- 1/4 tsp salt
- 1/3 cup pure maple syrup, honey, or agave (75g)
- pinch uncut stevia OR 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
- 1/4 cup coconut or vegetable oil (40g) (See nutrition link for substitution notes)
- 2 tsp pure vanilla extract
- 1/2 tsp baking powder
- 1/2 cup to 2/3 cup chocolate chips (Not optional. Omit at your own risk)
- optional: more chips, for presentation
Instructions
- Black Bean Brownies Recipe: Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor. I use this food processor.) Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up! Makes 9-12 brownies. If you make this recipe, don't forget to leave a review! The trick with these: serve them first, and then reveal the secret ingredient. In all the times I’ve served bean desserts, not one single person who didn’t know beforehand has ever guessed!View Black Bean Brownies Nutrition Facts
Video
Notes
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There brownies were delicious! I cannot wait to make these for family gatherings. My husband even liked them!!!
Wow! These turned out really good! I’ve made a few other recipes and everything turns out great! I always change a few things in just about every recipe… added 1 tbsp. coconut flour and 2tsp of molasses, just for the richness. Yep! they’re good! Thanks for all the great recipes!!
These brownies are to die for! I was quite hesitant at first, but you can not tell the difference. I highly recommend these delicious brownies!
How long would I bake these in a mini muffin pan? Best brownies ever!
Best brownie alternative recipe. My husband is fussy and they got his approval!!! The oil I used was avocado and worked great. Instead of the sugar, I soaked 4 medjool dates (remove pits) and added it to the food processor with the other ingredients. Got some extra fiber!!
These are amazing! I was in a hurry and forgot the baking powder, but they turned out fine.
Amazing! I am so impressed with the recipe. It doesn’t taste like beans at all (I have noticed that in other recipes I have made) and is just perfect for a not so healthy protein kick! Thank you!!!
How long would you bake if doubling and using a 9×12 pan?
Made them today, used multigrain porridge mix because I didn’t have quick oats. Taste great. Boyfriend won’t try them… apparently he won’t try vegan food 🙁
Maybe give him something to try and don’t tell him it is vegan until after he tries it and likes it! 😉
Hey, I was just wondering. It says 2 tablespoons of cocoa powder or 10 grams. Should that be 20 grams instead? 🙂
No, two tbsp of cocoa is indeed 10g.
I made this for my son who is a VERY picky eater. I did not tell him black beans were in the recipe. He couldn’t stop eating them. I’d say that’s a win!
I read through all the comments & didn’t see this question . . . Can Reese’s peanut butter chips be substituted for the chocolate chips?
Sure why not? 🙂
I was hesitant to make these but the reviews are so good I had to try them. They taste AMAZING! I am making another batch right now. I made the first batch a few weeks ago for a party we were hosting. I got so many compliments. You can tell they aren’t regular brownies but they’re so good no one cared. Highly recommend this recipe.
Is it ok if the canned beans are salted? (salt in the ingredients)
Yes because you drain them.
I’ve just made these.
Absolutely wonderful. Comes out a bit too sweet for me so next time I’ll try with only 1 tbsp of sugar.
Can’t recommend the recipe enough.
I live in China and wasn’t able to find canned beans, only raw/natural ones. What changes should I make? Should I soak them? I’ve read that not soaking them can make them absorb the aromatic flavours more. Hmmm… Guess I’ll have to experiment. For science!
I would just recommend cooking them.